Recipes · Uncategorized

Pursuit of the Perfect Taco Pizza

Early last week, Tarzan grilled some sirloin steaks.  A few days later, noticing the leftovers had not been eaten, I consumed the rest of it for lunch one day.  Apparently all day long that day, he had been dreaming of coming home to his leftover sirloin.  I really thought he had forgotten about it.  To make up for it, he wanted to go to Pantera’s Pizza, which is over an hour away (on a work night!) to try their taco pizza.

My husband is something of a taco pizza connoisseur.  He claims that Pizza Hut used to have the best taco pizza, but they discontinued it.  I think that must have been a long time ago.  Probably before I was born.

He doesn’t like Casey’s taco pizza.

There used to be a place a couple of towns over that had it, although he said it wasn’t as good as Pizza Hut, it was passable by his standards.

He had recently been perusing Pantera’s website (that iPhone’s good for something!) and saw that they had taco pizza and wanted to try it.

So, heavy with guilt from eating his sirloin, I had to give in (did I mention it was a work night?!).

He was sadly disappointed, as Pantera’s taco pizza did not meet up to his expectations.  The main thing they all do wrong, he says, is they fail to use refried beans.  Pantera’s version appeared to use some sort of thickened-up taco sauce in place of pizza sauce, which in Tarzan’s estimation, made the meat too greasy.

Last weekend, we took a boat ride.  We sputtered down the river to the next river town over, docked our boat (probably on someone’s private dock, but there wasn’t a NO TRESPASSING sign), and walked to a local pizzeria.  We were the only customers there, and Tarzan and the owner of the pizza parlor debated the makings of a great taco pizza.

They agreed to disagree.

At any rate, over the weekend I picked up the makings for a taco pizza from the grocery store, and we tried it last night.  My version was roughly based on this recipe.  The biggest thing I did different was instead of making two 12 inch prebaked pizza crusts like the recipe calls for, I used a refrigerated Pillsbury crust (13.8 oz, classic crust) and made one larger pizza, with the same amount of toppings (Tarzan doesn’t like his taco pizza with the tortilla chips on top, so I left that out).  The crust filled up essentially all of a large cookie sheet… I prepared the it as directed on the packaging of the pizza crust (including greasing the pan, and prebaking for 8 minutes on 400) and then, once the toppings were on it, baked it another 6 minutes at 350… because I thought that’s what the directions on the crust package said, but now that I’m looking at it, it actually said to keep it at 400.  So that might explain why the crust wasn’t as crispy as we would have liked it… something to note for next time.

Tarzan had two or three pieces, liked it okay – thought it would have been better if the crust was crispier.  Thinks next time we should make it with thin crust.

This made a LOT of food for two people, and it’s a heavy meal (you have to eat it with a knife and fork).  Tarzan won’t eat leftover pizza, so I had it for lunch and dinner today… and I think we still have 6 or 7 pieces left.  It was definitely worth making, and next time he has a hankering for taco pizza I think we’ll just make it at home.  He says he liked it just as much as he liked anything we’ve gotten in a restaurant recently.  So until Pizza Hut brings back taco pizza, I guess this is our game plan!